Pickled Cherries (1)

These pickled cherries make an excellent accompaniment to any cold roast meats, pates, terrines and so on, and are good to nibble while you are drinking an aperitif.


  • 2.25 kg cherries in perfect condition
  • Sugar
  • 1.4 litres white wine vinegar
  • 10 black peppercorns
  • 3 cloves
  • 1 bayleaf
  • Salt


Trim the stalks of the cherries so that there is only 6 mm protruding from the fruit. Wash and dry the cherries thoroughly, put into glass jars and sprinkle lightly with sugar.

Meanwhile, bring 1 litre of the vinegar to the boil with the peppercorns, cloves and bayleaf, add a little salt and boil for a further 5 minutes or so. Allow to cool. Pour the liquid over the cherries and leave to marinate for 24 hours.

The next day, strain the marinade from the cherries, re-heat it, add the remaining unused vinegar and boil for 5 minutes. Allow to cool, cover the cherries and seal the jars.
Leave for at least 1 month before eating.

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